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Method

Make syrup by placing the first 6 ingredients in a medium pot; stir until cornstarch is dissolved. Set over medium-high heat and bring to a boil. Reduce heat and simmer syrup 5 minutes, stirring occasionally.

Set a fine sieve over a bowl. Strain syrup through the sieve. Press raspberries with a spoon and push out as much juice as you can. Set syrup aside until needed.

Using a sharp serrated knife, carefully cut and create a deep slit, about 4" long, into each bread slice. Push and stuff 2 to 3 Tbsp. of fromage frais into each pocket. Press on each bread slice to close the pocket and seal the fromage frais inside.

Combine eggs, milk, orange juice and spices in a large bowl. Preheat your electric griddle to, or set a large skillet over, medium to medium-high heat. Melt and spread butter on the cooking surface.

Dip bread slices in the egg mixture. Cook dipped bread slices 3 to 4 minutes per side, or until golden brown, and divide among plates. Serve French toast with raspberry syrup, and garnish with a few raspberries. Transfer any leftover syrup to a tight-sealing jar and refrigerate for another time. It will keep at least a week.